Red cabbage with tempeh cubes

Ingredients

• For the marinated tempeh
• 400 g tempeh, cut into cubes
• 2 tablespoons shoyu
• 2 tablespoons rice vinegar
• 1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
• 1 garlic clove (sprout removed), cut in quarters
• filtered water
• To cook the tempeh
• 4 tablespoons extra virgin olive oil
• 1 tablespoon shoyu
• 2 tablespoons filtered water
• 2-3 handfuls of raisins, soaked in filtered water for 5 minutes then drained and pat dried with kitchen paper
• 1 teaspoon dried rosemary, flakes or powder

For the cabbage:

• half a red cabbage, cleaned and cored, finely sliced into strips
• extra virgin olive oil, to taste
• apple vinegar, to taste
• a pich of whole sea salt